You know that meal you had at a restaurant a few weeks ago you can’t stop thinking about? Yea, that one. What is it? Mine was the butternut squash risotto I had at Lago — rocked my face off. I decided to stop lusting after it & try to recreate it at home, boy am I glad I did! I have a feeling I’ll be making this often.
Ingredients (Makes 3 Large Servings)
1 1/2 Cups of Orzo
2 Quartz of Vegetable Stock (8 Cups)
1 TBS Olive Oil
1 Butternut Squash, peeled & diced into small cubes
2 Small Shallots, finely chopped
1/2 TSP Salt
1/4 TSP Ground Pepper
Handful of Spinach, roughly chopped
2 1/2 TBS Pesto
Parmesan Cheese, grated, to taste
In a pot, bring vegetable stock to a boil, then add the orzo. Bring the orzo back to a boil & cook for 8 – 10 minutes. Drain & place orzo back in the pot.
In a skillet, heat olive oil & add butternut squash; cook for 5 - 7 minutes. Add the shallots, salt, pepper & mix. Cook ingredients until tender (about 5 minutes) & remove from heat. Add the squash mixture, spinach & pesto to the orzo; mix well. Serve with grated parmesan cheese on top & enjoy. Buen provecho!